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Ingredients1/2cupblue cheese, crumbled 1 1/2cupsour cream 1teaspoongarlic, minced 2tablespoonchives,...
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1 lb Won ton skins 1/2 lb Fresh ground pork 1/2 lb Fresh prawns 4 Dried mushrooms, soaked for -2 hou...
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6 Cooked Smoked Ham Slices 6 Flour Tortillas; 7" Dia. 3 Cheddar Cheese; Mild 6 tb Vegetable Oil Plac...
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-----------------------------------DOUGH----------------------------------- 2 c Flour, all-purpose 1...
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5 sl Raw bacon 1 1/2 lb Chicken livers 1 ts Salt 1/8 ts Pepper 2 1/2 tb Flour 1/4 c Finely chopped o...
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1 pk 8 oz. cream cheese 1 c Sour cream 1 pk 4 oz. chipped beef, chopped 1/4 c Green onions, finely c...
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1/2 c Butter or margarine 1/2 c Finely chopped onion 1/2 c Finely chopped celery 4 oz Can mushroom s...
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6 Hard-cooked eggs 1/3 c Pace Picante Sauce -OR 1/3 c Pace Thick & Chunky Salsa 2 Crisply cooked...
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16 md Oysters 4 tb Sherry Rock Salt 1/4 c Finely Chopped Celery 1 tb Butter Bechamel Sauce Paprika M...
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1 ts Curry powder 1 lb Broccoli slaw 1 tb Orange peel, grated 3/4 c Orange juice 2 1/2 tb Maple syru...
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1/3 c Peanut Butter (any variety) 3 T Water 2 T Soy sauce 2 T Lemon juice 2 t Honey 2 x Cloves garli...
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8 oz Cream cheese, softened 1 1/8 ts Garlic power 3 tb Dried, minced onion 8 Flour tortillas, 8 to 1...
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1/2 c Chopped Tomato 1/4 c Minced Green Onions 1 cl Garlic Minced 4 Eggs Beaten 1/2 c (2 Oz.) Shredd...
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4 oz Slice Rump Steak 3 tb Teriyaki Sauce 2 Spring Onions w/ 3" of stalk PREPARE IN ADVANCE: Cut oni...
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1 c Cheddar Cheese; Shredded 1 c Colby Cheese; Shredded 1 t Red Chiles; Ground 1 ea Cilantro Stems; ...
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3/4 c Raisins 1 c Water 1 1/4 c Granulated Sugar 2/3 c Vegetable Oil 1 lg Egg, Slightly Beaten 1 3/4...
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Tsouskes Oil for frying peppers 1 lb Feta cheese 3 tb Oil Tsouskes are hot spicy peppers. Of course ...
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8 oz Vermicelli or other fine Strand pasta 1 3/4 c Diced mangoes 3/4 c Diced sweet red peppers 1/2 c...
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4 sm Green bell peppers, grilled, -- skinned & rinsed 4 ea Tomatoes, skinned & seeded 1/2 lg...
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6 ea Asparagus stalks; peeled 1/2 c Shiro miso 1 tb Mustard, powdered Snap the tips from the asparag...
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